Pizza Napoletana in 'Carreggiata' per la 'Laurea' Europea - Naples pizza on trac
'Real Neapolitan pizza' posted in Official Gazette

(ANSA) - Naples, February 14 - Neapolitan pizza-makers have taken a major step towards persuading pizza lovers around the world to respect good quality.
After years of struggling with red tape, two of the city's pizza protection associations have succeeded in getting the European Union to publish the requisites for 'real Neapolitan pizza' in the EU's Official Gazette.
In six months' time, barring objections, the pizza from the southern Italian city - universally recognised as the benchmark for pizza everywhere - will get a precious STG (guaranteed traditional speciality) licence from Brussels.
''This is an important result along the path towards full protection for what is probably the best-loved product of the Italian culinary tradition,'' said Farm Minister Paolo De Castro.
''The recognition will be valid in all EU countries, and anyone who claims to be producing real Neapolitan pizza will be subject to strict inspections''. The president of the Real Neapolitan Pizza Association, Antonio Pace, told reporters that a ''holy alliance'' forged with the agriculture ministry had paid off.
''Finally the rules we have voluntarily set ourselves will be put down in writing and used against anyone who wants to display the 'Neapolitan pizza' seal,'' he said.
''Too many people have been setting themselves up as pizzaiuoli (pizza-makers) without the proper training. That's caused huge market problems,'' Pace added.
The campaign to give Neapolitan pizza a seal worthy of its renown began in 2000 with then farm minister Alfonso Pecoraro Scanio who set up a committee of experts to lay down what should go into the world-famous dish and how it should be made.
True pizza, they concluded, must be made only of hard wheat flour, fresh yeast, water and sea salt, with a topping of olive oil, San Marzano tomatoes (in slices no thicker than 8mm) and mozzarella di bufala, the fresh cheese made of buffalo milk.
The dough must be stretched by hand (no rolling pins) and cooked at a high temperature - almost 500 degrees - to achieve a crust that is regular, puffed and free of blisters, the experts said.
The pizza must be frequently turned by the pizzaiuoli, whose trained eye knows when the oven bricks' colour corresponds to the right heat for putting the pizza in and pulling it out with just the right touch of scorch marks.
The mark of a Neapolitan pizza is that it is thicker, doughier and munchier than its counterparts elsewhere, the mozzarella is stretchier and tastier, and the olive oil and tomatoes are of higher quality, gourmands agree.
But the final touch, of course, is the strong-scented local basil that perfectly complements the generous pools of mozzarella, artfully scooped tomato sauce and lashings of olive oil.
The tough specifications obviously rule out a vast array of foods that pass for pizza around the world, but Naples wants to convince the world that simple and traditional is best.
Pizza is one of the few foods composed almost exclusively of the region's three DOP (Denomination of Controlled Origin) products as already recognized by the European Union: San Marzano tomatoes, extra-virgin olive oil from Campania, and mozzarella di bufala.
samedi 16 février 2008

Fournisseurs AVPN


Flo.it - Woody Briketts
MIRA SUD
San Benedetto
Pasini
Solania
Hot Dry Delivery
Rega - Strianese
Izzo Forni
Fritturista - Oleificio Zucchi
Minas Forno
Dallagiovanna
Scugnizzonapoletano
Euroiovine
Molino Iaquone
Goeldlin Collection
Pagnossin
Resto Italia
Agugiaro - 5 Stagioni
ITS
Latteria Sorrentina
MAM Forni
Robo - D'Amico
Molino Piantoni
Cosma
Effeuno
Acunto Ovens
Molini Bongiovanni
Vitella
VTKFUL
Cediform
Marra Forni
Mecnosud
Ooni
Cirio
Caputo
GLDM Food Concept
Ciao Pomodoro
SudForni
Gargiulo
Frießinger Mühle
Di Vicino Forni
Forno Santo
Ferrara Forni
Sokan
Farinera Coromina
La Valle
Jungle Juice
Del Prete Legnami
KBirr
Authentico
Molini Fagioli
Denti Flours
Palmieri
Grassi
Sunmix
Castello di Solfagnano
Spigadoro
Molino Quaglia
Manna Forni
Inpact
Marana Forni
Valoriani
Ponticorvo
Olitalia
Polselli
Napoli Caffè
Gi.Metal
Zanolli
Perteghella
Molino Naldoni
Esmach
Italforni
Matese Funghi
La Fiammante
MP Forni
Rossogargano
 
 
  • Tel/fax: +39 081 420 12 05 (Lundi - Vendredi 10-13:30 / 15-18)
© Copyright 2024 Associazione Verace Pizza Napoletana | Tous les droits sont réservés
Siège Social: Associazione Verace Pizza Napoletana, Via Capodimonte 19a, 80131 Napoli, Italia - C.F./P.IVA: 07801000634
Siège d'organisation et école de formation: Via Capodimonte 19a, 80131 Napoli, Italia
Politique des données personnelles - Politique des cookies
Site protégé par reCAPTCHA: - Termes